3 comments:

Tried. Still can't knead. Right wrist felt strained after making one round.

Few questions for 师父 :p

- Better to use warm water since need to dissolve sugar?

- Make a well in the flour and put yeast in the well first before adding liquid into the well on top of the yeast?

- My dough processed by the food processor didn’t stretch as well, so didn’t taste as soft and fluffy but still taste like 馒头lah. But that’s not so good for wrapping fillings with, right? Or is it ok? Just flatten and wrap, then ball up again? Hmmm...any idea whether it might work better if I process the dough in the bread maker rather than the food processor?

Btw, my last attempt was with excess unsalted Anchor butter I melted for bread making on the same day. Didn’t taste or smell buttery. :)

- My kneading motion is stretch and pull at the same time with both hand. My right and is pushing the dough forward(stretching) and at the same time my left hand is pull the dough backward. Then the same hand will reverse the motion and fold the dough back in, then stretch out again

- yes you can use slightly warm water, so you have some warmth in the dough to help proofing as well

- First mix the yeast throughly with the flour, then make a well in the middle to contain the liquid

- I think since you have a bread maker, use the kneading function is properly the best way

- I wrap the meat in before proofing. Actually while you are wrapping, the dough is proofing, so it will get softer and softer and easier to stretch the dough to wrap around the meat.